Seize the Good Eats

A Few Recipes From My Summer

Last exam is over. And what do you do? Go grab a drink. Celebrate. Whatever you want because it’s finally summer! This girl decides to celebrate by making sweet potato biscuits. Yup, I’m that lame.

I pulled this recipe from Pinterest. Where else? The recipe calls for half all purpose flour and half whole wheat to make them a bit healthier. I instead added a little more white flour than whole wheat. I used regular milk and not almond milk. And finally, I swapped the maple syrup for honey. I opted not to make the maple butter but have at it.

But these things are amazing! From my professor’s daughter, who’s three, she says and I quote “Mmm, delicious!” She is definitely a solid judge.

If there is no maple butter made, top these puppies off with a little bit of butter and honey.

I am still going to be working on perfecting this recipe so stay tuned!

This next recipe puts a pleasant twist on one of my favorites, in a way I would have never thought of. Edamame flatbreads.

If you follow the recipe exactly, you will end up with diary, egg and gluten free and vegan beauties. Once again, I took the more unhealthy side of things, used regular flour and added no xanthan gum (which tends to be very expensive and for such a little portion, why bother?). Add a bit of whatever spices you want, especially salt and pepper to give a little more bite to the neutral edamame.

So how’d they turn out? Magnificent. Grilling them, rather than baking them, adds a little more flavor. And edamame makes for a flatbread with a more robust flavor than your simple flour based flatbread. Not to mention, being so high in fiber, they make for a healthy and filling sandwich, no matter how simple. We took these to the beach, even the seagulls enjoyed them and took a few themselves.

Chocolate chip cookies. Simple. Basic. Known favorite. This recipe puts this persona to shame, aside from the favorite part. These cookies come out fluffier and chewier than any other recipe I have tried. Delicious! Follow this recipe to the tee. The cornstarch is the key, and boy does it make all the difference!